{"product_id":"food-chemistry-9783540699354","title":"Food Chemistry","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eFor more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively.\u003c\/p\u003e \u003cp\u003eProven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index.\u003c\/p\u003e \u003cp\u003eThese features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories.\u003c\/p\u003e \u003cp\u003eFrom reviews of the first edition\u003c\/p\u003e \u003cp\u003e\"Few books on food chemistry treat the subject as exhaustively…researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented.\" JACS\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eFrom the reviews of the third edition:\u003c\/p\u003e\u003cp\u003e“Food Chemistry does an excellent job of explaining the chemistry of food constituents as well as finished food products. … The book was written by food chemistry professors and is organized in the same way they teach their course. … All people can relate to food and it provides an excellent medium to present basic chemical principles. The wealth of knowledge in the book makes it a good reference book for anyone working in the field of food science.” (Sara J. Risch, Journal of Chemical Education, Vol. 89, 2012)\u003c\/p\u003e\u003cp\u003e\"Has been extensively re-written and a number of new topics … have been introduced or completely revised. … This well-known and worldwide accepted advanced text and reference book is logically organised according to food constituents and commodities. It provides … up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index support the advanced student into getting in-depth insight into food chemistry and technology … .\" (Food Trade Review, Vol. (74), June, 2004)\u003c\/p\u003e\u003cp\u003e\"This world-wide well-known and classical reference book in the field of Food Chemistry has been extensively re-written. … logically organized according to the food constituents and commodities. It provides … up-to-date information in food chemistry. The extensive use of tables and the comprehensive subject index enables the advanced students to get an in-depth insight into both food chemistry and technology. But also for English-speaking professionals in these scientific fields … this up-to-date version is indispendable (sic) and, therefore, warmly recommended\" (Advances in Food Sciences, Vol. 26(4), 2004)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eWater.- Amino Acids, Peptides, Proteins.- Enzymes.- Lipids.- Carbohydrates.- Aroma Compounds.- Vitamins.- Minerals.- Food Additives.- Food Contamination.- Milk and Dairy Products.- Eggs.- Meat.- Fish, Whales, Crustaceans, Mollusks.- Edible Fats and Oils.- Cereals and Cereal Products.- Legumes.- Vegetables and Vegetable Products.- Fruits and Fruit Products.- Sugars, Sugar Alcohols and Honey.- Alcoholic Beverages.- Coffee, Tea, Cocoa.- Spices, Salt and Vinegar.- Drinking Water, Mineral and Table Water.","brand":"Springer-Verlag Berlin and Heidelberg GmbH \u0026 Co. KG","offers":[{"title":"Default Title","offer_id":50579140313431,"sku":"9783540699354","price":104.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9783540699354.jpg?v=1746101944","url":"https:\/\/bookcurl.com\/products\/food-chemistry-9783540699354","provider":"Book Curl","version":"1.0","type":"link"}